Original Recipe by: Sandra Valvassori

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Ingredients

• 1.5-2lb (one 4-thighpackage) boneless skinless chicken thighs

• 1 15 oz can of chickpeas / garbanzo beans, drained, rinsed, and dried thoroughly

• ½ tbsp olive oil

• Store-bought shawarma marinade

• 1 red onion, big wedges

• ½ tbsp sumac

• Store-bought tzatziki sauce

• (Chickpea spices) Sprinkle with cumin, paprika, garlic powder, salt, pepper, sumac.

• (Topping) Parsley or dill

Directions

1. Cut boneless skinless chicken thighs into chunks. Place in a large bowl.

2. Add shawarma marinade.

3. Mix really well and marinate for at least 2-6 hrs, but ideally overnight (makes a big difference!)

4. When you're ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.

5. Preheat oven to  400F. Line a baking tray with parchment or foil, and add the chicken to the tray a piece at a time (don’t overcrowd). Sprinkle with the sumac.

6. Line another smaller baking tray and add the onion, making sure they’re well-coated in oil and salt.

7. Pop chicken into the oven at  400F for ~25 mins.

8. Pop onions into the oven after 10 minutes (for the last 15 minutes of chicken baking).

9. Sauté the chickpeas for 15 minutes on medium-high, adding the spicesduring the last 3 minutes (and the sumac during the last minute).

10. Add onions to the chicken tray, and cover it all with dollops of the spreadthroughout, and lots of fresh herbs (parsley, dill, or mint).